VILLETTA chef's knife

Mass:
 Blade length: 140 mm
 Width at the blade spine from the handle: 3mm
 Width at the blade spine from the tip: 0.5-1mm
 Height 4mm behind tip: 3mm
 Height 6mm behind handle: 40mm
 Handle length: 11.8 cm
 Rear handle width (side): 25 mm
 Front handle width (side): 22 mm
 Rear handle width (top/bottom): 20 mm
 Front handle width (top/bottom): 15 mm

 The Viletta was created as a commissioned work for a hobby cook who wanted a meat filleting knife as well as an all-rounder for side dishes.

 Its tall blade makes it excellent for dicing and chopping, as well as for slicing paper-thin pieces of meat, fish and vegetables.

 The Japanese octagonal handle ensures optimal grip while cutting and is particularly comfortable in both small and large hands.

 For the above Viletta, 425-layer Damascus steel (75Ni8 & 90MnCrV8) from in-house production in the Harz Mountains was used.
 The handle is made from regional robinia burl.

 The colored stabilized woods are regional ash maple burl wood (Box Elder).